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Food Additives & Contaminants: Part A Volume 38, 2021 - Issue 2
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Original Article

Evaluation of canthaxanthin in eggs and its subsequent dietary risks to Chinese consumers

Xueting Xuea Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaView further author information
,
Lixia Fana Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaView further author information
,
Yanjie Donga Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaView further author information
,
Xuexia Yuana Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaView further author information
,
Lei Wanga Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaView further author information
,
Fabin Yanga Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaView further author information
,
Yan Zhenga Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, China;c Shandong Agricultural University, Tai’an, Shandong, ChinaView further author information
&
Shancang Zhaoa Shandong Academy of Agricultural Sciences, Institute of Quality Standard and Testing Technology for Agro-Products, Jinan, Shandong, China;b Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong, ChinaCorrespondence[email protected]
View further author information
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Pages 255-260 | Received 10 Aug 2020, Accepted 12 Nov 2020, Published online: 06 Jan 2021

References

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